Cuban Pork Chops with Mojo
|-- Marinade --|
|1 cupOrange juice|
|1/2 cupLime Juice; freshly squeezed|
|-- Rub for Pork Chops --|
|1 tablespoonBlack pepper|
|1 1/2 teaspoonCumin|
|1 tablespoonGarlic powder|
|1 tablespoonOnion powder|
|1 tablespoonDried oregano|
|-- Pork Chops --|
|1/4 cupRed onion; chopped|
|3 clovesGarlic; (already increased from 2)|
|1/4 cupOrange juice|
|1/4 cupLime Juice; freshly squeezed|
|1/4 cupWhite wine|
|3 tablespoonCanola Oil|
|8 1/2 inchPork chops; (I prefer boneless)|
|-- Garnish (Optional) --|
|1 Roma Tomato; chopped|
|1/2 Avocado; sliced|
Cuban Pork Chops with Mojo Preparation
In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup
lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the
dry spice mixture.
Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown.
Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and
continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice,
and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked
Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the
chops and serve immediately.
Garnish with Watercress, tomatoes and Avocado.
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